Am I the only one who finds that somewhat off-putting? Not gilding the lily but laying on unnecessary accoutrements for the pretension factor of them. Didn’t phrase that well; sorry.
oh and this is probably my favorite bite in the country.
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I shall!
Yes.
I didn’t find a single unnecessary luxury ingredient on this night. Each ingredient was maximized.
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I can’t describe it. It’s almost like if you notice it enough to call attention to it then it’s… I really don’t know. 'Course I’m a simpler person clearly. When I have, let’s say, foie I want that to be the main main not just something that “occurs.” Whatever. Glad you enjoyed it.
Yup, I was confident you would love it when you mentioned going, and I never have any hesitation recommending CTBF. The woman in the back at the grill is super talented - the cuisson is pretty much perfect every time, and their saucier is on point, too.
Agreed about Le Bernardin, it wasn’t even close to CTBF in my experience.
Chef’s Table at Brooklyn Fare
Saison
Chef’s Counter at The Restaurant at Meadowood
are my top 3 fine dining in the US, in no particular order. I’ve had some enjoyable meals at Manresa at Providence but they’re not at the same level as the above, imo. You might like Aubergine in Carmel-by-the-Sea, I’ve had some good meals there particularly for the price, and there is a clear Japanese influence (e.g. their signature wagyu course). I’m back at Saison again in a few weeks; will report on how it’s evolved.
@moonboy403 consider giving Jungsik a try, too - it’s quite enjoyable when in NYC.
Agreed. Review forthcoming.
Probably should’ve replaced Le Bernardin with that. 
A few years ago, a friend and pretty prominent CH was disappointed in her meal at Le Bernardin.
That makes like 20 of us.
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She did, however, treat us to lunch at Jean Georges which was divine 
I’d much rather him work the kitchen than the floor.
Is she the #2? Definitely seemed like it, keeping the rest of the kitchen in check.
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My cousin’s cousin worked at CT for a few years before going off to help some CT alums open a new place in the city. He told me that Chef Ramirez is quite fond of champagne and has animated conversations about it. As a boss, he has nothing but nice things to say about him.
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Connections! I guess you won’t have any trouble netting a reservation there
True but both can be done like at Californios. It’s nice when you get to talk to the chefs and pick their brains on why they do things a certain way or their thoughts behind certain dishes.
They used to have a no photo policy. Furthermore, almost everyone at the counter last time I went was a restauranteur or in the industry. On my left was a group of restauranteurs from Australia, on my right was an Italian gentleman who owned a 2* joint.
If their slight reticence regarding the dishes’ composition comes from a place of protectiveness (my take on one possibility, not saying that this is necessarily their motivation), I can understand.
There are indeed a significant amount of details in each dish that are not announced. They do, however, tend to share if you voluntarily guess correctly. Chef Cesar is on the more focused side but I did chat briefly as we have a mutual friend and interest. And yes they love discussing Champagne - blanc de blancs in particular which is one of my favorite, if not my very favorite type of wine. Dom Ruinart is always nice but they also introduced me to a Jacques-Lassaigne La Colline Inspiree which is great. Can’t wait to return.
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On that particular night, none of my “neighbors” at the counter were pros. We had a old retired couple from LA and a mom that brought her teenage son to dinner on our right. To my left, there was a doctor and his stay at home wife from Texas. Neither the doctor or the wife was wowed by CT. They said there’s this steakhouse in Texas that was better and wowed them with every course. 
I hadn’t heard that story before but that alleged overreaction is hilarious.
I tend to have little sympathy for Joshua Stein - his try-hard article on the moral permissibility of Gourmet Fest in Carmel irked me (all the more so when I found his “Which Chef Would You Eat?” interviews - yeah, you read that right).
I knew both policies have been relaxed before going in but I was still worried while I was there since I violated both cardinal sins.
This photography thing reminded me of JR Las Vegas. One staff member explicitly told me not to take any pictures with her in it after I try to take a picture of her carving our butter.
On another note, I think Urasawa banned picture taking…not that I’ve ever been…
While those policies seem stupid I guess I don’t see how it’s any different than a dress code. “Their roof, their rules.” ?
A Texas steakhouse? 
Did they mention the name? CT@BF is the only restaurant worth 3 stars in NY IMO, although I may be bias…
avatar checks out.
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